To provide a method for producing a liquid malted rice having a high sugar alcohol concentration, and further to provide a method for producing alcoholic beverages or foods by using the same.
The method for producing the liquid malted rice includes a step for adding a monohydric alcohol in the step for producing the liquid malted rice by using filamentous fungus. The method for producing the alcoholic beverages or the foods uses the liquid malted rice obtained by the method. A suitable example of the alcoholic beverages is Mirin (sweet glutinous rice wine for seasoning). As a result, the alcoholic beverages or the foods formed by the fermentation production, having excellent flavor, and the preferable flavor derived from the malted rice can be obtained. Especially, the Mirin obtained thereby has cooking effects such as the effects of luster and gloss, and moisture-keeping properties, superior to those obtained by using a conventional solid malted rice.
YOSHIHAMA YOSHIO
HIRAMATSU JUNICHI
| JPS373540B1 | ||||
| JPH11225746A | 1999-08-24 | |||
| JP2001178399A | 2001-07-03 |
FEMS MICROBIOL. LETT., VOL.134, P.57-62 (1995), JPN6009067717, ISSN: 0001699009